Speaker Profile

Dr. Norman, Food Scientist Professor Emeritus and food Industry Consultant has 38 years’ of experience in the food industry. He is teaching university courses related to sanitation and food science, especially meat science.

Dr. Norman is the author of four books, four book modules or chapters, and over 650 technical or industry-related manuals, papers, or bulletins. He has served as an editor for 14 years of a technical journal also as an editorial board member of two technical journals and as a guest reviewer for four technical journals.

His expertise includes over 100 short course presentations, 200+ technical or industry presentations, eight profession-related achievement or service awards, various professional and industry related leadership positions and various consulting assignments over the past 38 years.

Foodservice sanitation is the maintenance of clean conditions in food production, preparation, and serving areas as well as the practice of proper personal cleanliness and hygienic practices. As the foodservice industry has grown, methods of food production, processing, distribution, and preparation have changed. Major changes have included increased prepackaged food as partially or fully prepared bulk or pre-portioned servings and centralized food production.

Effective sanitation in the food industry involves the maintenance of clean conditions in the entire food operation including the control of pests such as cockroaches, houseflies, rats, mice, and birds. This status is attained through the prevention of pest entry and eradication of those that infiltrate food establishments.